Picking the right appetizer can be hard. How can you possibly choose between mozzarella sticks and mini hot dogs and shrimp cocktail and quesadillas and spinach-artichoke dip?
With this recipe, you can at least combine two of them. Stay tuned for mini mozzarella hot dog shrimp cocktail sticks.
Spinach Artichoke Quesadillas
Ingredients
Instructions
Heat one tablespoon of olive oil over medium-high heat in a large skillet. Add garlic and let cook for about 2 minutes.
Add spinach and cook until wilted.
Add drained and chopped artichoke hearts and cook for about 2-3 minutes. Add red pepper flakes and salt and pepper for some flava-flav.
Place spinach artichoke mixture into a strainer and push down with a wooden spoon or paper towel to get the extra water out.
Spread about 1/4 cup of the spinach artichoke mixture onto each tortilla.
Top with hella cheese and cover with another tortilla.
Use the remaining olive oil to brush a layer on the top tortilla.
Head back to the stove. Cook each side of the ‘dilla for about 2 minutes until the tort is golden-brown and the queso is nice and melty.
Slice those puppies up and you’ve got yourself one hell of an appetizer.